Get ready to impress your guests with this delicious, salty olive tapenade from Orla McAndrew’s new book Larder! It’s incredibly versatile and easy to make, perfect as a dip, a spread, or as a compliment to roast lamb or chicken, or even mixed into pasta.
This recipe yields a generous batch, but feel free to halve it if you prefer a smaller quantity. Any leftovers can be frozen for later!
Serves: 6-8
Storage: Keeps well in an airtight container in the fridge for up to 1 month.
Ingredients
- 700 g pitted Kalamata olives
- 100 g fresh flat-leaf parsley
- 4 cloves garlic
- 120 ml extra-virgin olive oil
- Juice of 2 lemons
- 2 tablespoons drained capers
Instructions
Simply combine all the ingredients in a food processor and blitz for just 30 seconds. You’ll have a beautiful tapenade ready in no time! Finish by seasoning with salt and pepper to taste.
Looking for the perfect serveware for your tapenade?
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